Sautéed Savoy Cabbage (with Bacon)
Sautéed Savoy Cabbage (with Bacon) is a dish that effortlessly combines rustic charm with incredible flavor. Picture tender, vibrant green cabbage that transforms into a sweet, buttery delight when sautéed just right. And then there’s the bacon—crispy pieces scattered through the cabbage, each bite carrying a savory punch that makes your taste buds dance. This isn’t just a side dish; it’s a warm hug on a plate, perfect for a cozy meal at home. Whip it up to accompany roasted meats or enjoy it solo, showcasing its earthy sweetness infused with the richness of bacon.
My love affair with sautéed vegetables began long ago, but the first time I made sautéed savoy cabbage (with bacon), it was an eye-opener. I was experimenting with a few odds and ends I had in my fridge, and this combination became an instant hit. The layers of flavor that develop as the cabbage caramelizes and the bacon crisps up is truly special. Plus, it’s so easy to make, proving that sometimes, simple is best. I invite you to try this recipe! Your taste buds will thank you.
Table of Contents
Why You’ll Love This Recipe
- Simple & Quick: Ready in just 30 minutes, making it perfect for weeknight dinners.
- Irresistible Flavor: The caramelized cabbage paired with crispy bacon creates a savory-sweet experience.
- Eye-Catching Appeal: The vibrant green of the cabbage contrasting against the golden bacon will brighten up any table.
- Flexible Serving: Ideal as a side for roasts, toss it into a wrap, or even enjoy it as a light meal.
- Diet-Friendly Options: Easily adaptable for vegetarian diets—swap bacon for smoked tempeh or omit it for a lighter version.
Ingredients You’ll Need
- 1 medium head savoy cabbage (2 – 2 1/2 lbs): Savoy cabbage is prized for its tender, crinkly leaves and sweet flavor, which sets it apart from regular green cabbage. If unavailable, Napa cabbage can be a suitable substitute.
- 4 strips of bacon, cut into 1/2 inch pieces: Bacon adds a smokiness and crunch; used turkey bacon or pancetta for a different twist.
- 2 tbsp unsalted butter: Adds richness and helps caramelize the cabbage. For a dairy-free option, use olive oil or vegan butter.
- 1 1/2 tbsp apple cider vinegar: This brightens the dish beautifully, balancing the richness of the bacon and butter. White wine vinegar works well in a pinch.
- 1 tsp kosher salt: Enhances all the flavors; sea salt can be used as well.
- Pinch red pepper flakes: Adds just a hint of heat without overwhelming the other flavors. Adjust to your spice preference!
- Ground pepper to taste: Freshly ground black pepper elevates the dish, but you can adjust according to your taste.
How to Make Sautéed Savoy Cabbage (with Bacon)
Prepare the Cabbage: Start by removing any wilted outer leaves from the savoy cabbage. Cut it in half from top to bottom, revealing the core. Place the cut side down on your cutting board and slice into strips about 1 inch wide. Chop these strips into bite-sized pieces and discard the core.
Cook the Bacon: In a large skillet over medium-low heat, add the chopped bacon pieces. Cook until they are crispy and golden, stirring occasionally for about 8-10 minutes. Once done, remove the bacon and set it aside on a paper towel-lined plate to drain excess fat.
Sauté the Cabbage: With the delicious bacon drippings still in the pan, add 2 tablespoons of unsalted butter. Let it melt before adding the chopped cabbage. Increase the heat to medium-high and sauté the cabbage for 8-12 minutes, stirring occasionally. Look for it to become tender and slightly caramelized.
Season and Serve: When the cabbage is cooked to your liking, drizzle in 1 1/2 tablespoons of apple cider vinegar, sprinkle with kosher salt, red pepper flakes, and a few turns of ground pepper. Stir to combine and let cook for another minute. Remove from heat, and taste to adjust the seasoning if needed.
Storing & Reheating
To store sautéed savoy cabbage, let it cool to room temperature before transferring it to an airtight container. It will keep well in the refrigerator for about 3-4 days. For longer storage, you can freeze it in a freezer-safe bag for up to 3 months. When ready to eat, simply reheat on the stovetop over medium heat until warmed through, which should take about 5-7 minutes. Keep in mind, the texture may soften further after freezing and reheating, but refresh the flavors by adding a touch of vinegar or more seasoning while warming.
Chef’s Helpful Tips
- Avoid Overcooking: Watch the cabbage closely to prevent it from getting mushy. Sauté until just tender with a bit of bite.
- Bacon Cooking Tip: If using thick-cut bacon, you may need to extend cooking time slightly for proper crispiness.
- Adjusting Flavors: Experiment with spices! A dash of smoked paprika or garlic powder adds a fun twist.
- Cabbage Choice: For different flavors, try using chard or kale alongside the savoy cabbage.
- Make Ahead: You can prepare the sautéed cabbage in advance and reheat it, just reserving the vinegar to add right before serving for that fresh zing.
Sautéed savoy cabbage (with bacon) combines budget-friendly ingredients with flavor that belies its simplicity. Whether you enjoy its tender, buttery crunch as a side to your favorite proteins or integrate it into a hearty grain bowl, it stands out without demanding too much of your time. Don’t hesitate to play with the ingredients to make the dish your own, as it’s adaptable to fit various tastes and diets.
Recipe FAQs
Can I make sautéed savoy cabbage without bacon?
Is savoy cabbage healthier than regular cabbage?
How do I know when the cabbage is done cooking?
Can I add other vegetables to this recipe?
More Dinner Recipes
- Shortcut Spaghetti and Meat Sauce
- The Chili
- Seitan “Beef”
- Shrimp Fettuccine Alfredo
- Garlic Parmesan Potato Roses
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Sautéed Savoy Cabbage (with Bacon)
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Sauté
- Cuisine: American
Description
Sautéed Savoy Cabbage with Bacon is a delightful dish showcasing the sweet, tender flavors of cabbage paired with crispy bacon. Perfect for a quick dinner or a healthy side!
Ingredients
- 1 medium head savoy cabbage (2 – 2 1/2 lbs) (about 8-10 cups chopped)
- 4 strips of bacon, cut into 1/2 inch pieces
- 2 tbsp unsalted butter
- 1 1/2 tbsp apple cider vinegar
- 1 tsp kosher salt
- pinch red pepper flakes
- ground pepper to taste
Instructions
- Remove outer leaves from the cabbage, then cut it in half from the top down through the core.
- Place the cut side down and slice into 1-inch wide strips around the core, then chop these strips into 1-inch pieces, discarding the core.
- In a large skillet over medium-low heat, add the chopped bacon and cook until crispy, about 8-10 minutes, stirring occasionally. Transfer bacon to a paper towel-lined plate.
- Leave the bacon drippings in the pan and add 2 tbsp of unsalted butter.
- Increase heat to medium-high and add cabbage to the pan; sauté for 8-12 minutes, stirring occasionally, until tender and caramelized.
- Add apple cider vinegar, kosher salt, red pepper flakes, and ground pepper; stir to combine and cook for one more minute. Adjust seasoning to taste.
Notes
For added depth of flavor, consider adding garlic or onions while sautéing the cabbage.
Serve it as a side dish for meats or as a main course with whole grains for a healthy meal.
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 180
- Sugar: 3g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 15mg
